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A close-up of a thick, juicy pork chop smothered in a rich, glossy sauce and served over a bed of tender caramelized onions, garnished with green onions.

10-Ingredient Pork Chops Recipes (No Fuss)

This recipe offers a simple and delicious way to prepare juicy pork chops with minimal ingredients, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pork chops
Course: Dinner
Cuisine: American
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Chops
  • 1/2 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil divided
  • 4 boneless pork loin chops 5 ounces each
For the Sauce and Onions
  • 2 medium onions chopped
Optional Garnishes
  • hot cooked noodles
  • sliced green onions

Equipment

  • Large skillet
  • Thermometer

Method
 

  1. Mix pineapple juice, brown sugar, cider vinegar, and salt in a bowl.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Brown the pork chops on both sides. Remove the pork chops from the skillet.
  3. Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the chopped onions over medium heat until tender.
  4. Add the pineapple juice mixture to the skillet with the onions. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes.
  5. Return the pork chops to the skillet. Cover and cook until a thermometer inserted into the pork reads 145°F (63°C), about 2-3 minutes.
  6. Let the pork chops stand, covered, for 5 minutes before serving. Serve over hot cooked noodles and top with sliced green onions, if desired.

Nutrition

Calories: 315kcalCarbohydrates: 16gProtein: 28gFat: 15gSaturated Fat: 4gCholesterol: 68mgSodium: 340mgFiber: 1gSugar: 12g

Notes

This recipe is designed for simplicity and speed, making it ideal for busy home cooks. The combination of pineapple juice and brown sugar creates a sweet and tangy glaze that complements the pork.

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